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- 2 ripe peaches, pitted and sliced - 1/4 cup brown sugar - 2 tablespoons unsalted butter - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 cup granulated sugar - 1/3 cup milk - 1 large egg - 1 teaspoon vanilla extract Using fresh peaches makes these mini cakes bright and tasty. The brown sugar and butter create a sweet base for the peaches. This mixture caramelizes as it bakes, giving a wonderful flavor. The dry ingredients are simple. All-purpose flour gives a nice texture. Baking powder helps the cakes rise. A bit of salt adds balance, while cinnamon brings warmth. The wet ingredients mix everything together. Granulated sugar sweetens the batter. Milk keeps it moist. The egg adds richness, and vanilla gives a lovely aroma. This blend of ingredients makes a delightful treat. You can find the full recipe above. Enjoy the sweet, fruity goodness of these mini cakes! - Preheat the oven to 350°F (175°C) and grease a 6-cup muffin tin. - In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. - Add 1/4 cup of brown sugar to the melted butter and stir until bubbly. - Pour this mixture evenly into the muffin tin cups, forming a sweet base. - Take 2 ripe peaches, pit them, and slice them thin. - Arrange the peach slices on top of the brown sugar mixture in each cup. - Make sure to place them nicely to create a beautiful pattern. - In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. - In another bowl, whisk together 1/4 cup of granulated sugar, 1/3 cup of milk, 1 large egg, and 1 teaspoon of vanilla extract until smooth. - Gradually add the dry ingredients into the wet mixture, stirring until just combined. - Carefully pour the batter over the arranged peaches in each muffin cup. Fill them about 3/4 full. - Bake in the preheated oven for 20-25 minutes. - Check for doneness by inserting a toothpick in the center; it should come out clean. - Allow the mini cakes to cool in the pan for 10 minutes. - Run a knife around the edges and carefully invert them onto a wire rack or plate. For the full recipe, please refer to the designated section above. - Ensure your oven is preheated for even cooking. A hot oven helps the cakes rise well. - Avoid overmixing the batter for a fluffy texture. Mix just until the dry and wet ingredients blend. - Serve warm with powdered sugar and mint leaves. This adds a nice touch and fresh flavor. - Consider pairing with a scoop of vanilla ice cream. The creaminess contrasts nicely with the sweet peaches. - Add a pinch of nutmeg for an extra layer of flavor. It gives a warm spice note to the cakes. - Use honey instead of granulated sugar for a different sweetness. Honey adds natural flavor depth and moisture. {{image_2}} You can change this recipe with other fruits. Try apricots or cherries for a twist. Both fruits add a nice flavor. If you want a quick option, use canned peaches. They save time and still taste great. To make this recipe gluten-free, swap all-purpose flour for almond or coconut flour. These flours work well and keep the cake tasty. For a dairy-free version, use alternatives for butter and milk. Coconut oil or almond milk are good choices. If you want a full-sized cake, pour the batter into a larger pan. Remember to adjust the baking time. A larger cake may take 10-15 minutes more. Check with a toothpick to see if it’s done. The toothpick should come out clean. After baking, let your mini cakes cool completely. Store them in an airtight container at room temperature for up to 2 days. This keeps them fresh and tasty. If you want to save them longer, refrigerate the mini cakes. They stay good in the fridge for up to 5 days. To freeze your mini cakes, wrap each one in plastic wrap. Place them in a freezer bag or container. This way, they can last for up to 3 months. When you're ready to enjoy them, take them out of the freezer. Let them thaw in the fridge overnight. To reheat, place the mini cakes in the microwave for about 15-20 seconds. You can also warm them in the oven at 350°F (175°C) for a few minutes. This way, they taste just as good as fresh! Yes, you can prepare the batter and store it in the fridge. This saves time when you want to bake. Just remember to bring it to room temperature before baking. Apricots, cherries, or plums can be used as substitutes. Each fruit adds a unique flavor. I love using ripe plums for a tart twist! A toothpick inserted into the center should come out clean. This simple test helps ensure your cakes are baked just right. If it comes out sticky, give them a few more minutes. Yes, brown, coconut, or cane sugar can be used for different flavors. Each type gives a distinct taste and color to your cakes. I find brown sugar adds a lovely caramel note! Serve warm, dusted with powdered sugar, and pair with ice cream. The warmth of the cake and the cold ice cream create a perfect balance. You can also add a sprig of mint for a fresh touch. To see the full recipe, check the designated recipe section above. This will guide you through each step to make these delicious mini cakes! This blog post covered how to make delicious Peach Upside Down Mini Cakes. We discussed the key ingredients needed and detailed each step for preparation and baking. Remember to try different fruits and adapt the recipe to your taste. Store leftovers properly or freeze them for later. Enjoy these mini treats warm with a dusting of powdered sugar and ice cream. It’s simple to make, fun to share, and sure to impress!

Peach Upside Down Mini Cakes

Indulge in the delightful world of Peach Upside Down Mini Cakes! These easy-to-make treats feature juicy peaches topped with a caramelized brown sugar glaze, all baked into charming mini cakes. Perfect for any occasion, they are sure to impress your family and friends. Ready to satisfy your sweet tooth? Click through to discover the full recipe and learn how to create these mouthwatering desserts that will leave everyone wanting more!
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Ingredients
  

2 ripe peaches, pitted and sliced

1/4 cup brown sugar

2 tablespoons unsalted butter

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup granulated sugar

1/3 cup milk

1 large egg

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 6-cup muffin tin.

    In a small saucepan over medium heat, melt the butter. Add the brown sugar and stir until combined and bubbly.

      Remove from heat and evenly distribute this mixture into the bottom of the muffin tin cups.

        Arrange the sliced peaches in a beautiful pattern on top of the brown sugar mixture in each muffin cup.

          In a mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.

            In another bowl, combine the granulated sugar, milk, egg, and vanilla extract until well blended.

              Gradually add the dry ingredients into the wet mixture, stirring until just combined.

                Carefully pour the batter over the peaches in each muffin cup, filling them about 3/4 full.

                  Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the mini cakes to cool in the pan for about 10 minutes. Then, run a knife around the edges and carefully invert them onto a wire rack or plate.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                        - Presentation Tips: Serve warm, dusted with powdered sugar, and garnish with mint leaves for a beautiful touch. Optionally, add a scoop of vanilla ice cream on the side!